Alcohol

This week I take a look at how yeast ferments wort into beer by looking at a simple graph from White Labs on the fermentation timeline. Fermentation Over Time Most of us know the basics of fermentation where yeast consumes simple sugars from the wort, chiefly maltose, and converts them into alcohol, carbon dioxide gas […]
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This week I take a look at the best way to incorporate spices and flavor extracts into your beer brewing process. Examples of Spices, Herbs and Flavor Extracts Beer was not traditionally made with hops. In fact, the use of hops in beer dates back only about 500 years, while beer itself was introduced at […]
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My parents didn’t drink much when I was growing up. Any alcohol that was in the house was hidden—hard stuff like vodka and tequila lived in a rarely opened cabinet in an armoire in the dining room, and what beer we had was stashed away in a second refrigerator in the garage. For years, the […]

The post One Style for All: The Complexity of Mexican Lagers and Latinx People in the Brewing Industry appeared first on CraftBeer.com.

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This week I cover some of the basic concepts of using fruit in BeerSmith for making beer, wine, cider or meads. Fruit Basics BeerSmith 3 supports the use of fruit juice, purees, honey and whole fruits natively when making beer, mead, wine and cider recipes. Typically most fruits are added during primary or secondary fermentation. […]
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Hops get all the attention—all the fame, puns and glory while yeast does almost all the work. Hops dominate label space, and varieties like Cascade, Strata and Citra are practically house-hold names, thanks to the seemingly unquenchable demand for every category of IPA. Yet basic beer ale yeast Saccharomyces cerevisiae is abstract to most people, […]

The post Yeast, A Romance Story appeared first on CraftBeer.com.

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